Functional Foods for the Prevention and Treatment of Cardiovascular Diseases Including Hypertension

Cardiovascular diseases (CVDs) are among the major causes of disability and death in many developing and developed countries. During the last 20 years, effective control of the fast-growing burden of CVDs through policies and key actions has been on the agenda all around the world. The main preemptive approach has been to promote a healthy lifestyle in populations. The term “functional foods,” which was introduced in the 1970s in Japan and the United States, refers to foods fortified with probiotics or various microorganisms, natural, or processed food that has biologically active components and should have special and evidence-based benefits for health promotion. There are animal or plant-based components found in functional foods that are biologically active and reduce the risk of heart diseases with the primary effects being on the established risk factors including diabetes, dyslipidemia, and high blood pressure. Functional foods are believed to exert protection against heart problems through antioxidative effects and lipid profile-modifying actions. Research on the potential cardioprotective effects of dietary components can be helpful in the process of functional food development. This chapter aims to examine the role of individual bioactive dietary items in cardiovascular protection.